Sept, a, 1918 
Acidity of Silage Made from Various Crops 
405 
Table III .—Acidity produced by pea silage, oat silage, oat and pea silage, clover silage , 
clover and wheat-straw silage, alfalfa silage, alfalfa and wheat-straw silage in small 
silos, Idaho, igi6 —Continued 
Add. 
ATP ALFA AND WHEAT-STRAW SILAGE 
(ALFALFA, 75 PER CENT; STRAW, 35 
PER CENT). 
(Moisture, 75 per cent; dry material, 
25 per cent.) 
ALFALFA AND WHEAT-STRAW SILAGE 
(ALFALFA, 50 PER CENT; STRAW, 50 
PER CENT). 
(Moisture, 75.5 per cent; dry mate¬ 
rial, 24.5 per cent.) 
Acidity in 100 gm. of— 
Aridity in 100 gm. of— 
Silage 
Juice. 
Silage 
containing 
moisture. 
Silage 
on dry 
basis. 
Silage 
juice. 
Silage 
containing 
moisture. 
Silage 
on dry 
basis. 
Acetic.. 
Gm. 
O. 458 
• 3 28 
. 724 
Gm. 
0. 344 
. 246 
• 543 
Gm. 
1-375 
• 983 
2. 172 
Gm. 
O. 646 
. 058 
• 389 
Gm. 
O. 488 
.044 
. 294 
Gm. 
I. 992 
. 180 
I. 198 
Propionic. 
Butyric. 
Total volatile. 
Lactic. 
I. 510 
. OOO 
i- J 33 
. OOO 
4 - 53 ° 
. OOO 
I. 093 
. OOO 
.826 
. OOO 
3 - 37 ° 
. OOO 
Total acidity..... 
1. 510 
I- *33 
4 * 53 ° 
°93 
.826 
3 - 37 ° 
PEA SILAGE 
When opened, the pea silage had a very pleasant odor, but was a little 
dark in color. The determination of acids showed that a fermentation 
had taken place which was similar to that found in normal corn silage 
(Table III). 
OAT SILAGE 
The oat silage had a very fine color and odor. Dairy stock ate it 
with relish. The acid fermentation was normal and similar to that in 
corn silage (Table III). 
OAT AND PEA SILAGE 
The three combinations of oats'and peas made excellent silage from 
the standpoint of acid fermentation. In every instance, the silage had 
a good color and odor, and the stock ate it readily. In so far, then, as 
*the acid fermentation is concerned, the proportion of the two crops used 
makes practically no difference. This fact is of considerable importance 
to the man who might wish to grow the greatest tonnage possible per 
acre by comparatively heavy sowings of .peas (Table III). 
CLOVER SILAGE 
The clover silage was sampled four months after filling the silo. The 
silage was quite dark in color, but had an agreeable odor. The acid 
fermentation was similar in the kind of acids developed, but the propor¬ 
tion* of. volatile ands nonvolatile acid varied from that found in normal 
com silage. The dairy stock ate this silage with relish (Table III). 
